• 1 medium sized head cauliflower
• 1 Tbs. Butter Olive Oil
• 2 Tbs. Garlic Olive Oil
• 1/2 tsp. freshly ground black pepper
• 1 Tbs. chopped rosemary leaves
• 1/4 c. grated Parmesan cheese
• 1 tsp. salt
Preparation: Put a stock pot of approx. 6 cups of water on stove to oil. Wash cauliflower and cut into small pieces. Add to boiling water and let cook for approx. 8-10 minutes until tender. While cauliflower is boiling, measure out the remaining ingredients and set near food processor. When cauliflower is done cooking, you’ll need to work quickly so cauliflower mash stays hot when serving. Drain cauliflower well to remove excess water. Working quickly, place cauliflower pieces into a food processor. Add all remaining ingredients. Start with short pulses (approx. 20 pulses) to chop up the big pieces. IF necessary, scrape down any chunks stuck on the insides with a spatula. Work your way up and puree until smooth. Transfer to a serving bowl, garnish with rosemary and drizzle with some extra Butter Olive Oil, if desired. Serve immediately, while warm. If your cauliflower mash cools down too much, reheat in microwave (before garnishing) for a few minutes. Stir and garnish and drizzle as described. Serves 4.
*An original Carter & Caver recipe adaptation from Olive This!